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Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 1 pound medium or thick asparagus
- 1/2 cup chicken or vegetable stock or canned broth
- 1 Tablespoon plus 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1 Tablespoon rice wine or dry sherry
- 1-1/2 teaspoons cornstarch
- 1 Tablespoon water
- 1 Tablespoon vegetable oil
- 1 teaspoon minced peeled fresh ginger
- 1 green onion, minced (2 Tablespoons)
Preparation:
Peel asparagus and trim ends. Cut stalks diagonally into 2-inch pieces.
In a bowl mix stock, soy sauce, sugar, and rice wine or sherry wine. In a small cup, mix cornstarch and water.
Heat oil in wok or skillet over high heat. Add ginger and green onions, and stir-fry for 15 seconds. Add asparagus and stir-fry a few seconds more. Add broth mixture and bring to a boil. Cover and simmer over medium heat about 3 minutes or until asparagus is crisp-tender.
Push asparagus to side of pan. Stir cornstarch mixture, stir it into simmering liquid, and cook 1 to 2 minutes or until thickened. Toss with asparagus. Serve immediately.
Note: For a more substantial main course, add 1 small can straw mushrooms, drained, or 8 ears of cooked fresh or drained canned baby corn.
Yield: 2 main-course servings with rice, or 4 side-dish servings
Recipe Source: International Vegetable Cookbook by Faye Levy (Warner Books)
Reprinted with permission.
In a bowl mix stock, soy sauce, sugar, and rice wine or sherry wine. In a small cup, mix cornstarch and water.
Heat oil in wok or skillet over high heat. Add ginger and green onions, and stir-fry for 15 seconds. Add asparagus and stir-fry a few seconds more. Add broth mixture and bring to a boil. Cover and simmer over medium heat about 3 minutes or until asparagus is crisp-tender.
Push asparagus to side of pan. Stir cornstarch mixture, stir it into simmering liquid, and cook 1 to 2 minutes or until thickened. Toss with asparagus. Serve immediately.
Note: For a more substantial main course, add 1 small can straw mushrooms, drained, or 8 ears of cooked fresh or drained canned baby corn.
Yield: 2 main-course servings with rice, or 4 side-dish servings
Recipe Source: International Vegetable Cookbook by Faye Levy (Warner Books)
Reprinted with permission.
